Lentil Soup

1 to 2 T olive oil
3 medium onions, diced
3 carrots, sliced
3 medium potatoes, peeled and cubed
1 C (2 stalks) celery, diced
14 oz can tomatoes with liquid
1 tsp Italian seasoning
2 bay leaves
Salt and pepper, to taste
1¼ C lentils, picked over and rinsed
10 C chicken or vegetable bouillon

In a large pot, heat oil and add onions, carrots, potatoes and celery. Cook until onions are soft. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for 1¼ to 1½ hours or until lentils are tender.

Hint: To reduce sodium, use low sodium bouillon or water.